MAMMA MIAS TRATTORIA
8855 HYPOLUXO RD, Lake Worth FL 33467 · 561.963.9565
Last inspected Mar 17, 2026 · 6 visits since August 2023
OCT 23
NOV 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (43-54F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portend today; food overstocked; smaller porches made;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089193 | Oct 13, 2025 | Jan 26, 2026 | $200 |
| 2--2016026899 | May 28, 2016 | Jun 30, 2016 | $400 |
Inspection history
6 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator placed new bucket of chlorine sanitizer. Rechecked, 50ppm.
Toxic substance/chemical improperly stored. Sanitizer spray bottle over flip top cooler in back prep area. Operator removed sanitizer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Educated operator and Emailed time control procedure to operator.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled by cook line. Operator labeled sanitizer.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching visibly soiled towels at cook line and touching utensils and working with food without washing hands first; educated; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked eggplant in cooler #2 at cook line; food stored properly;
Stop Sale issued on time control for safety food due to be held more than four hours; Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours,at 2:40 pm. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (43-54F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portend today; food overstocked; smaller porches made;
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours,at 2:40 pm. See Stop Sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- cooked pasta at cook line has no time mark; as per operator food on time since 2:00pm; time marked;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (101F - Hot Holding); at cook line; food out of temperature for approximately 30 minutes; food placed to be reheated to 165 F;
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups dated 10/6 pulled out of walk-inn freezer on 10/10 not date; operator dated;
Food stored on floor- containers with shrimp stored on the floor inside walk-in freezer; Stored properly
Old labels stuck to food containers after cleaning- in walk-in cooler; removed
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed bringing cardboard box outside and returned to kitchen without washing hands before touching clean stainless steal containers above triple sink Educated operator on site
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Fresh garlic in oil mixture Cooked pasta Marked on site
Establishment not maintaining clam/mussel/oyster tags for 90 days. Fresh mussels
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (59F - Cooling) at 10:52 am to 59F at 11:15 am since 10:50am in walk in cooler. Covered and stacked in plastic containers. Removed and put on sheet trays.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.quaternary
No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
No soap provided at handwash sink. End of cook line
Spray bottle containing toxic substance not labeled. At bar
Bowl or other container with no handle used to dispense food. Cup as scoop in calamari on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line above bane Marie
No handwashing sign provided at a hand sink used by food employees. End of cook line
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled. Observed ice sticks stored on the walk-in freezer floor. Operator cleaned, sanitized, and returned to freezer shelf.
Exterior kitchen door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife on salad station and metal spatulas on grill station. Operator removed, cleaned and sanitized.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.